Photo of Big-batch bloody Marys by WW

Big-batch bloody Marys

Points® value
Total Time
10 min
10 min
If you’re hosting a brunch or have a home full of house guests, a pitcher of Bloody Marys is a welcome addition to the morning. Aside from the classic additions of Worcestershire sauce (we call for a vegetarian version but you can use whatever you have on hand), horseradish, hot sauce, and celery salt, we add two other ingredients to make this version special. A splash of dill pickle juice lends loads of savoury-tangy goodness, and a last-minute addition of lime-flavoured seltzer lightens the drink a bit and makes it slightly effervescent.


Canned low-sodium vegetable juice

6 cup(s), regular or spicy variety

Pickle juice

4 tbsp(s), dill variety


3 tbsp(s), creamy variety

Vegetarian Worcestershire sauce

2 tbsp(s)

Hot sauce

1 tbsp(s)

Celery salt

1 tsp(s)

Black pepper

1 tsp(s)


12 fl oz, (1 1/2 cups)

Plain or unflavoured seltzer

1½ cup(s), lime flavoured, chilled


8 stalk(s), medium, with leaves


  1. In a large pitcher, stir together the vegetable juice, pickle juice, horseradish, Worcestershire, hot sauce, celery salt, black pepper, and vodka. (You can refrigerate this mixture up to a day ahead.) Just before serving, stir in the seltzer. Serve over ice with celery stalks for garnish.
  2. Serving size: about 1 cup (before ice)